En Primeur 2013 Denis Dubourdieu
En Primeur 2013 Denis Dubourdieu
(Image credit: Credit Unknown)

Winemaking professor Denis Dubourdieu has reunited two parts of the old Doisy estate in Bordeaux's Sauternes region after buying Chateau Doisy-Dubroca from Berenice Lurton for an undisclosed fee.

Denis Dubourdieu at Chateau Reynon during Bordeaux en primeur week earlier this year

For Dubourdieu, who already owns Chateau Doisy-Daene, buying Dubroca continues what his father started.

‘In 1968, my father bought six hectares of Doisy-Dubroca, which he replanted and incorporated into Doisy-Daene,’ Dubourdieu told Decanter.com. ‘I will almost certainly do the same with the part that I have bought, but no new planting will take place until 2016, once the soils have sufficiently recovered’.

The estate also contains 1000m2 of 18th and 19th Century winemaking buildings and a small chateau, all of which need to be renovated.

The cellars will become a storage warehouse for all five Dubourdieu Bordeaux properties and will become their main offices, which are today located at Chateau Reynon.

‘We are very happy to be regrouping parts of the Doisy estate that were split in the early 19th century,’ added Dubourdieu, who is professor of oenology at the University of Bordeaux. ‘It was my father’s dream.’

Doisy-Vedrines is owned by Olivier Casteja, who is also head of regional council for Crus Classés of Sauternes and Barsac.

Written by Jane Anson in Bordeaux

Jane Anson

Jane Anson was Decanter’s Bordeaux correspondent until 2021 and has lived in the region since 2003. She writes a monthly wine column for Hong Kong’s South China Morning Post, and is the author of Bordeaux Legends: The 1855 First Growth Wines (also published in French as Elixirs). In addition, she has contributed to the Michelin guide to the Wine Regions of France and was the Bordeaux and Southwest France author of The Wine Opus and 1000 Great Wines That Won’t Cost a Fortune. An accredited wine teacher at the Bordeaux École du Vin, Anson holds a masters in publishing from University College London, and a tasting diploma from the Bordeaux faculty of oenology.

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